WHAT WE ATE
- Supa Signature Ramen, 65/100 (Citylink Mall outlet, 18 Sep 2022)
- Black Garlic Tonkotsu Ramen, 55/100 (Citylink Mall outlet, 18 Sep 2022)
SUPA SIGNATURE RAMEN 65/100
Noodle – 20/35
The noodles used is slightly thicker than the Hakata type – closer to the Tokyo Shoyu type of noodles except its not wavy. Taste and bite was ok but the texture is quite average – lacks that silkiness that you find in Hakata noodles.
Soup – 30/35
The broth is surprisingly good for its price point. When we measured it with our refractometer, it also held up well at Brix 8.6 against the benchmark of a standard Tonkotsu which is 10.1 – looks like the 6 hours of rolling boil managed to extract the collagen goodness. If the richness can be a little more, it would have got a full score from us.
A crazy and rather weird idea – as I was sipping the broth, I thought I tasted hints of soya milk. Wild speculation but it only came up because of the rather unique silky creaminess in the broth. Maybe one of you experts out there can tell me what’s actually in the broth.
Note: You can read what this refractometer reading is about here.
Meat – 10/20
The pork belly was a decently thick cut and torched. The hint of burnt torched taste from the meat was a good addition. The fatty part is also soft enough that you don’t have to chew much which is great but the marination can be a tiny bit stronger.
Toppings – 5/10
Nicely done and leaves a savoury after-taste but not too salty. The other toppings are some negi, seaweed and black fungus. The black fungus was prepared well – soft and tender without any pungent residue.
BLACK GARLIC TONKOTSU RAMEN 55/100
Noodle – 20/35
Same noodles used here. The noodles used is slightly thicker than the Hakata type – closer to the Tokyo Shoyu type of noodles except its not wavy. Taste and bite was ok but the texture is quite average – lacks that silkiness that you find in Hakata noodles.
Broth – 20/35
The base broth taste quite different from the Supa Signature version – it doesn’t have that creaminess but in place is aroma of burnt garlic. The slight bitterness is handled well. Overall the broth is also noticeably thicker which is further validated with the refractometer that it’s 0.9 Brix points higher.
Meat – 10/20
Same pork belly here. Decently thick cut and torched. The hint of burnt torched taste from the meat was a good addition. The fatty part is also soft enough that you don’t have to chew much which is great but the marination can be a tiny bit stronger.
Toppings – 5/10
Nicely done and leaves a savoury after-taste but not too salty. The other toppings are some negi, seaweed and black fungus. The black fungus was prepared well – soft and tender without any pungent residue.
